Directions:
- Cut carrots, zucchini, and squash into thin ribbons with a mandoline slicer.
- In a large skillet, melt butter over medium-high heat. Add garlic and cook for 2 minutes. Add carrot ribbons. Toss in zucchini and squash ribbons, salt, pepper, parsley and lime juice. Cook for 6 to 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 49.32 Kcal (206 kJ) | ||
| Calories from fat | 34.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 212.12mg | 9% | |
| Potassium | 132.69mg | 3% | |
| Total Carbs | 3.72g | 1% | |
| Sugars | 1.34g | 5% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 0.69g | 1% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.2mg | 1% | |
| Calcium | 16.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 109.16 Kcal (457 kJ) | ||
| Calories from fat | 76.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.54g | 6% | |
|---|---|---|---|
| Cholesterol | 22.53mg | 3% | |
| Sodium | 469.51mg | 9% | |
| Potassium | 293.7mg | 3% | |
| Total Carbs | 8.24g | 1% | |
| Sugars | 2.96g | 5% | |
| Dietary Fiber | 2.32g | 4% | |
| Protein | 1.53g | 1% | |
| Vitamin C | 17.2mg | 13% | |
| Vitamin A | 0.6mg | 10% | |
| Iron | 0.5mg | 1% | |
| Calcium | 36.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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